Salisbury Meatloaf and Potatoes

By rdhch

Ingredients

• 1 1/2 lb Yukon gold or red potatoes, cut into 1" chunks
• Kosher salt
• 1/14 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 onion, grated
• 1 1/2 tsp chopped fresh thyme
• 2 tsp Worcestershire sauce
• Pepper
• 4 Tbsp unsalted butter
• 1 1/2 cups baby carrots, halved lengthwise
• 3 stalks celery, sliced
• 1 1/4 cup chicken broth
• 3 Tbsp half-n-half

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes.
2. Meanwhile, combine beef, breadcrumbs, egg, onion, thyme, Worcestershire sauce, 1 tsp salt and some pepper in a bowl and mix together. Shape into 4 1/2" oval patties.
3. Heat 1 Tbsp butter in a large skillet over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start to soften, 3 minutes. Reduce the heat to medium. Add the broth, cover the patties and increase the heat to high. Cook until broth is slightly reduced, 2 minute, then add 1 Tbsp butter and swirl until melted.
4. Drain the potatoes; mash with the half-n-half, the remaining 2 Tbsp butter and salt and pepper to taste. Serve with patties and vegetables.